Ingredients for Crispy Parmesan Potato Puffs
- Russet Potatoes
- 1/4 cup milk
- Unsalted Butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Parmesan Cheese
- Green Onions
- Eggs
- Panko Breadcrumbs
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How to Make Crispy Parmesan Potato Puffs
- Peel and cube 2 lbs of russet potatoes. Add potatoes to a large pot of boiling salted water and cook until fork-tender, about 20 minutes.
- Drain the potatoes thoroughly and return them to the pot. Mash until smooth with 1/4 cup (1/2 stick) unsalted butter, 1/4 cup milk, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Stir in 1 cup grated Parmesan cheese and 1/4 cup finely chopped yellow onion. Transfer the mixture to a bowl, cover, and refrigerate for at least 15-20 minutes to firm up.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll the chilled potato mixture into 1-inch balls.
- In a shallow dish, whisk 1 large egg. Dip each potato ball in the egg, ensuring it's fully coated.
- Coat the egg-dipped potato balls in 1 1/2 cups breadcrumbs. Place them on the prepared baking sheet, leaving 1-2 inches between each puff.
- Lightly spritz the potato puffs with olive oil cooking spray.
- Bake for 12-15 minutes, or until golden brown and crispy.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
14g
Fat
29g
Carbs
16g
